Chipotle BBQ Sauce

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The smoked red jalapeño, known as the chipotle chile, has gained such 
popularity that there's even a couple of cookbooks devoted to it! It 
particularly works well with barbecuing and grilling, both of which have 
considerable smoke associated with them.

Ingredients

3 dried chipotle chiles
1 cup water
1 1/2 tablespoons vegetable oil
1 medium onion, chopped fine
2 cloves garlic, minced
2 red bell peppers, quartered, seeds removed
2 onions, sliced thickly
3 tomatoes, cut in half
2 cups ketchup
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/4 cup brown sugar

Instructions

In a bowl, combine the chipotle chiles with very hot water and soak for 
60 minutes or more to soften. Chop the chipotles finely. In a medium 
saucepan, heat the oil and saute the onion. After the onion is 
translucent, add the garlic and continue to saute for 2 minutes.
To roast the bell peppers, onions, and tomatoes, place them on the grill 
over a medium fire and grill until they are soft and slightly blackened. 
Remove, peel, and chop the vegetables.
In a large sauce pan, combine all the ingredients and bring the mixture 
to a low boil over a medium heat. Reduce the heat and simmer for 20 
minutes. Let the mixture cool and puree in a blender or food processor 
until smooth. You can thin the mixture with water if you so desire.

Louisiana Barbecue Sauce

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This is my version of a recipe that originally appeared in Mary Land’s 
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a 
bit, and added a few other spices. This sauce is served with grilled 
seafood and chicken, but if you wanted to sneak it onto some steamed 
shrimp or crawdads, I wouldn’t turn you in to the food police. It will 
keep in the refrigerator for a week and freezes nicely.

Ingredients

1/4 cup diced onion
1 tablespoon vegetable oil
1 clove garlic, minced
1 15 1/2-ounce can diced tomatoes, drained
1/3 cup honey
2 tablespoons distilled vinegar
3 bay leaves
2 tablespoons Louisiana-style hot sauce, or more to taste
2 teaspoons dry mustard
1/2 teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
Salt to taste

Instructions

Saute the onion in the oil in a skillet until soft, add the garlic and 
saute for two minutes more. Transfer the onion and garlic mixture to a 
saucepan, add the remaining ingredients and bring to a boil. Reduce the 
heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves, 
place the mixture in a blender or food processor and process until just 
blended.

Deep, Way Deep in the Heart of Texas Barbecue Sauce

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Until recently, New Mexican chiles were rarely used in Texas cooking. 
But as the popularity of chili con carne cookoff contests increased, 
cooks began experimenting with chiles other than just piquíns and 
jalapeños. Here is one result of this broadening of the chile pepper 
experience.

Ingredients

4 dried red New Mexican chiles, stems and seeds removed
4 small dried red chiles such as piquíns or chiltepíns
2 cups water
1 large onion, chopped
4 cloves garlic, chopped
2 tablespoons vegetable oil
1 1/2 cups ketchup
12 ounces beer, Shiner Bock preferred
1/4 cup brown sugar
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper

Instructions

In a pan, simmer the chiles in the water for 15 minutes or until 
softened. Puree the chiles in the water to make a smooth sauce. Strain 
the sauce.
In a saucepan, saute the onions and the garlic in the oil until soft. 
Add the pureed chiles and the remaining ingredients and bring to a boil. 
Reduce the heat and simmer for an hour.
In a blender, puree the sauce until smooth. If the sauce is not thick 
enough, return to the heat and continue to simmer until the desired 
consistency is obtained.

Kansas City-Style Barbecue Sauce

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Here is the way sauce is made for the famous American Royal cook-off in 
Kansas City–or at least this is my take on the subject. It is truly a 
finishing sauce and should not be used as a marinade or a basting sauce 
as it might burn. Of course, spread it liberally over ribs just off the 
grill and serve plenty on the side

Ingredients

1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup catsup
1/3 cup molasses
1/4 cup distilled vinegar
2 tablespoons commercial chili powder
2 teaspoons dry mustard
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon ground cayenne chile
1/2 teaspoon freshly ground black pepper
1/4 cup water or more if needed

Instructions

In a pan, saute the onion and garlic in the oil until the onions are 
soft. Add the remaining ingredients and simmer for 1/2 hour until thickened.

North Carolina Barbecue Sauce

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This is the thin, vinegar sauce in the tradition of eastern North 
Carolina. For a rough idea of the western sauce, add 1 cup catsup, 1 
teaspoon Worcestershire sauce, and 1/2 teaspoon of cinnamon to this 
recipe. This is served over smoked pork in any form–sliced or pulled.

Ingredients

2 cups cider vinegar
1/4 cup brown sugar
1 tablespoon crushed red chile pepper
2 teaspoons salt (or to taste)
1 1/2 teaspoons ground cayenne chile
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper

Instructions

Combine all the ingredients in a large bowl, mix well, and let stand for 
a couple hours to blend the flavors.